Grilled Salmon with Cheesy Asparagus & Crispy Baby Potatoes 🧄🧀🥔
Introduction
This Grilled Salmon with Cheesy Asparagus and Crispy Baby Potatoes is the perfect balance of indulgence and freshness. Tender, flaky salmon is kissed with garlic and lemon, while roasted baby potatoes come out golden and crispy. Cheesy asparagus adds a luscious, creamy touch that pairs beautifully with the vibrant fish. Quick enough for a weeknight yet impressive enough for guests, this meal is a colorful, flavorful plate that satisfies both the eyes and the taste buds.
Ingredients
For the salmon
- 2 salmon fillets, skin-on (≈150 g / 5 oz each)
- Salt & black pepper, to taste
- Juice of ½ lemon (≈15 ml)
- 2 tablespoons olive oil (30 ml)
- 2 garlic cloves, minced (6 g)
For the crispy baby potatoes
- 1 lb (450 g) baby potatoes, skin-on
- 1 tablespoon olive oil (15 ml)
- Salt & black pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
For the cheesy asparagus
- 1 bunch fresh asparagus, ends trimmed (≈250 g)
- ½ cup shredded mozzarella cheese (or a mix of mozzarella and Parmesan) (50 g)
- 2 tablespoons chopped spinach or herbs (optional, fresh or frozen) (≈10 g)
- 1 teaspoon olive oil (optional, for drizzling)
Directions
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